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Vegetable oil, for the rack
4 small turkey or large chicken drumsticks
1 1/2 cups beer or ale, 1/4 cup reserved
6 cups water
1 medium yellow onion, peeled and sliced
3/4 cup bottled hot sauce
1 tsp. mustard powder
1. Arrange briquettes in the barbecue, clean and lightly oil the grill rack, and preheat to high.
2. In a soup kettle or Dutch oven, combine the drumsticks, 1 1/4 cups of the beer, the water, and the onion. Bring to a boil, reduce to a simmer, cover, and cook for about 30 minutes. Remove from the heat.
3. Meanwhile, in a bowl, whisk together the hot sauce, the remaining 1/4 cup beer, and the mustard powder.
4. When the drumsticks are ready, transfer them to the barbeque and cook, turning and basting with the sauce for about 30 minutes, or until fork tender and the juices run clear. Remove from the heat.
5. Place any remaining sauce in a saucepan, bring to a boil, remove from the heat, and serve alongside the drumsticks.
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